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One ingredient dairy-free, vegan cooking cream

May 7, 2015 By Nora 16 Comments

Cooking cream. I wished to use a spoonful in many recipes for some creaminess. Most of the time I reached for coconut cream, which is very silky and creamy, but still tastes like coconut and sometimes I’m just not in the mood for that or I wish for a LOT of cream.
It was time I found some new alternative. As it has happened many times, the solution was staring right at me, waiting to be found.

One ingredient dairy-free, vegan cooking cream

Cashews are my favorite nuts. They not only taste great but are also very versatile. I use them to make sour cream, dips, and even strawberry smoothie, all with devine creaminess.

I was looking for something to thicken soups, sauces and pottages so I reached for cashews again. It’s so simple to make this “cooking cream” I hardly dare to call it a recipe… πŸ™‚

One ingredient dairy-free, vegan cooking cream

Ingredients for approx. 250 ml or 1 cup of “cooking cream”:

100g or 1/2Β + 1/4 cup of cashews

approx. 150 ml or over 1/2 cup of water

pinch of salt

OK, technically, these are 3 ingredients, but seriously, who would count water and salt?! πŸ™‚

  1. Soak cashews overnight in filtered water, or -in case you forgot- soak them in hot water for an hour.
  2. Drain and rinse them, then put into a tall measuring cup. Pour over enough water to cover them (in my case this was 150 ml).
  3. Blend with an immersion mixer until very smooth. Consistency depends on how much water you use: for a thicker cream, try with less water and see how you like it, for a thinner one just add some more water. Salt to taste, and you’re done!

I set aside a tiny portion for the next day, so I know for sure that this vegan cream does not separate overnight. The whole portion described in this recipe contains 33g CH from the cashews.

So, what did I use this for the first time? Something I was missing for a very long time… Stick around and find out in my next post!

Until then, pin this for later:

One ingredient dairy-free, vegan cooking cream

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I also have some news about my blog: from now on NΓ³ri’s ingenious cooking is also featured on Yummly, this powerful recipe search tool that recommends new recipes tailored personally for each user! Here you can find my blog’s page on Yummly. So, from now on you can “yum” my posts using the button below to save them to your “recipe box” and get recommendations based on your recipe box. Go on and give it a try!

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One ingredient dairy-free, vegan cooking cream
 
Print
Prep time
12 hours
Cook time
10 mins
Total time
12 hours 10 mins
 
Versatile dairy-free cooking with a single ingredient.
Author: Nora |ingeniouscooking.com
Recipe type: non-dairy, creamer
Cuisine: gluten-free, vegan
Serves: 1 cup
Ingredients
  • 100g or ½ + ¼ cup of cashews
  • approx. 150 ml or over ½ cup of water
  • pinch of salt
Instructions
  1. Soak cashews overnight in filtered water, or -in case you forgot- soak them in hot water for an hour.
  2. Drain and rinse them, then put into a tall measuring cup. Pour over enough water to cover them (in my case this was 150 ml).
  3. Blend with an immersion mixer until very smooth. Consistency depends on how much water you use: for a thicker cream, try with less water and see how you like it, for a thinner one just add some more water. Salt to taste, and you're done!
Nutrition Information
Calories: 590 kcal/cup Carbohydrates: 33g CH/cup
3.5.3208

Related posts:

Cashew-dill dip (dairy-free, gluten-free, vegan recipe) No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe Strawberry-mint smoothie (vegan) Cashew sour cream

Filed Under: dairy-free, egg-free, gluten-free, soy-free, vegan, yeast-free Tagged With: cashews, plant milk

Previous Post: « Cold brewed iced coffee
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Reader Interactions

Comments

  1. Vicki Montague says

    May 12, 2015 at 6:50 pm

    Cashews are amazing aren't they??! I use them so much in these kinds of things too…they make the best vegan cheesecake and you are right…fabulous cream!

    Reply
  2. Nora says

    May 12, 2015 at 6:51 pm

    Oh, yes, Vicki, one can certainly never have enough cashews at hand. πŸ˜‰

    Reply
  3. lisa says

    May 16, 2015 at 9:58 pm

    Do they have to be raw cashews?

    Reply
  4. Nora says

    May 16, 2015 at 9:59 pm

    No, that's not necessary.

    Reply
  5. lisa4him says

    June 10, 2015 at 10:05 pm

    Can it be a regular blender (like the ninja)?

    Reply
  6. Nora says

    June 10, 2015 at 10:06 pm

    I think it would be creamier with an immersion blender. You can give it a try but might end up scraping the sides I think.

    Reply
  7. Caitlin Youssef says

    June 29, 2015 at 6:00 am

    how long does it last for in the fridge? Have you tried freezing it ice cube trays?

    Reply
  8. Nora says

    June 29, 2015 at 6:02 am

    It's so simple to make I always blend a batch of this when needed, but I think it would last for at least 3 days in the fridge. I haven't tried freezing it, either.

    Reply
  9. K Kapp says

    November 16, 2015 at 10:14 pm

    Could this be used in coffee to replace dairy half and half? It looks wonderful!

    Reply
  10. Nora says

    November 16, 2015 at 10:16 pm

    I think it could. Sometimes I use cashew milk for my lattes as it's so creamy. This recipe is much thicker than anything you would like in your coffee but you can have the consistency you desire by adding some more water, simple. πŸ™‚

    Reply
  11. Pamela says

    November 17, 2016 at 3:08 pm

    I am so excited to use this for making soups! Did you end up creating a recipe using this cream?

    Reply
    • Nora says

      November 17, 2016 at 4:20 pm

      I haven’t tried it in a soup yet but I don’t see a reason why it wouldn’t work. I use it in all sorts of creamy situations so go ahead! πŸ™‚

      Reply
  12. Raven says

    February 23, 2017 at 3:54 am

    Can you use it for baking like in cakes or for frostings? Coconut cream is hard to find where I live. Thank you so much!

    Reply
    • Nora says

      February 24, 2017 at 1:27 pm

      Hi, for frosting- yes, baking -as in putting this in the oven – depends: if cream should make up a big portion of the cake, it’ not goig to work, if just a small amount, it might be OK. πŸ™‚

      Reply
  13. Sara says

    June 6, 2020 at 11:32 am

    Can I use it to make maushroom sauce?

    Reply
    • Nora says

      June 8, 2020 at 12:23 pm

      Yes, sure!

      Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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